The Omelette Crepe caught my attention. The thin crepe omelette is served with blanched spinach, creamy avocado, sourdough toast and a choice of smoked salmon or mushrooms. All the elements on the plate were good with a nice combination of textures. One slight rant is that the smoked salmon tasted saltier than others I've had.

The Crab Curry is a yellow curry that has large chunks of fresh and sweet crab meat in it. Smothering the soft rice noodles with the thick curry, it was slurpy and comforting with the creaminess and scents of the spices used in the curry.

The pomelo is paired with fried shallots, roasted coconut, peanuts and chilli. It was a refreshing and delicious mix of sweet, sour and salty flavours with a balance of textures. My rants would be for the pomelo to be in chunks for that satisfying citrusy bite and the nuts to be in chopped bits.

This pizza makes for a wholesome meal as you have protein, veg, carbs and calcium all in one. The tomato-based pizza is topped with parma ham, tomato, rocket salad and creamy burrata. The thin pizza had a crispy and chewy crust, and the medley of flavours were light, fresh, bright and absolutely delicious.

A simple yet elegant appetizer. The angus beef was sliced to a nice paper thin thickness and it was tender and rich, pairing well with the rockets, shaved Parmigiano cheese and lemon dressing.

The Wagyu Beef Rendang here is a dried version, and packed with fragrant, rich and complex flavours. It was sufficiently lemak and not that spicy, and the beef meat was fork tender.

Sotong Masak Hitam was cooked to a perfect tender and texture I've never had before. It was slightly tangy and sweet from the tamarind juice used in this dish.

I like Bonding Kitchen's rendition of Nyonya Chap Chye that is cooked in a prawn broth and soybean paste for that sweetness and added umami; and that the cabbage weren't mushy.

The Pistachio Tiramisu has layers of creamy coffee mascarpone cream, intertwined with nutty pistachio flavour. It is topped with crushed pistachios to give it an added crunch and a pretty finish.

The Spanner Crab Bisque Mafaldine had a subtle and delicate seafood flavour with light sweetness from the crab meat. Each strand of the ruffled ribboned pasta was coated with the rich flavourful sauce that it made for a satisfying mouthful.

The Carbonara Rigatoni is a simple classic yet indulgent. The pasta had a nice al dente chew and each tube soaked up the flavours of the cream sauce and guanciale. The dish is further topped off with pecorino shavings and pepper.

The Sucuklu Pide is an open-faced flatbread topped with beef salami, cheese and egg; and baked till the flatbread was crusty and pillowy soft. It was still piping hot that each bite was oh so delicious.